The origin of this dish has raised questions among culinary experts for decades. Whatever homeland is attributed to him - China, Vietnam, even Siberia. However, no matter which country the world owes to the creation of this wonderful salad, this does not detract from the interest in it. Chafan appears on the festive table of many peoples with enviable regularity.

How to prepare Chafan salad

The key feature of this dish is its appearance, since the set of components is not unique. For its color scheme and the way of arranging the products that leave its base, Chafan is called an explosion, and some chefs have given it the name “traffic light”. Housewives, looking at the photo of this salad, think about how to prepare Chafan correctly. Professionals offer some valuable advice:

• Be sure to pay attention to cutting the ingredients: vegetables are grated on a Korean carrot grater or turned into sticks with a special knife. The potatoes need to be chopped into thin (!) pieces. This parameter greatly affects the taste of the salad.
• Mix ingredients before serving. Preferably with guests.

A step-by-step recipe for Chafan salad cannot be imagined without instructions regarding the design of the dish and photos for them. The housewife must know how to lay out the ingredients, otherwise it will not be the same salad at all. There are 2 versions:

• Place each serving of straw on a flat plate into a triangle, layer by layer until all ingredients are used.
• The products are laid out in separate slides in a circle, and in the center there is a pile of meat. It is important that the principle of pairing is maintained - beets opposite beets, carrots opposite carrots, etc.

Chafan salad dressing

According to the classic recipe, sauces are served separately. The guest, serving himself a separate portion of each ingredient, seasons them himself. However, there is also the practice of marinating the vegetable component in the sauce, so the main determinant of the essence of the dressing in Chafan is the recipe you choose. Several options:

• To serve with salad at the same time, professionals advise taking half a glass of mayonnaise, combining it with a crushed clove of garlic and a sprig of dill passed through a press. You can add a pinch of white pepper.
• To pickle vegetables, mix low concentration vinegar (up to 6%) with olive oil - 60 ml of each. Add a large pinch of sugar and salt, and a grated clove of garlic.
• A modified version of the dressing using the simplification method is sour cream and mayonnaise, using an equal proportion of these components. It is advisable to add fresh chopped herbs here.

Chafan salad - calories

It is important for a woman that what she eats does not leave a reminder of itself on her waist and sides, so she needs to know how much each dish “weighs.” Considering that this delicious meat salad involves frying almost half of the ingredients, it is not dietary. Vegetable oil seriously increases the calorie content of Chafan, so a 100-gram serving of the meat version will add approximately 190 kcal. If you replace beef with chicken and refuse to fry, you can reduce this figure to 107-120 kcal.

Chafan Salad Recipes

Below, step by step and with detailed photos, we consider the principle of preparing both the traditional version of this salad and several variations, also close to the classics. Whatever recipe you choose, keep in mind that Chafan needs to be cooled before serving. It is recommended to do this for half an hour. If possible, try to prepare the salad an hour before guests arrive so that it does not sit for a long time.

Classic Chafan salad

Delicious, nutritious, crunchy, with a barely noticeable bitterness from cabbage and sweetness provided by beets. If you want to get the perfect Chafan salad, the classic recipe is created for you. In addition to the traditional recipe, it has an important advantage - the absence of difficulties in preparing the dressing. Long-term work is meant only for the onion, which needs to be pickled to modify its taste.

Ingredients:

• white cabbage – 200 g;
• bulb;
• carrots – 2 pcs.;
• beet;
• potatoes – 2 pcs.;
• salt, sugar - 1 tsp each;
• vegetable oil – 3 tbsp. l.;
• vinegar – 1 tsp;
• mayonnaise - half a glass;
• green.

Cooking method:

1. Dissolve salt and sugar in half a glass of water. Let it boil, pour in vinegar. Place onion rings there and marinate for 1-1.5 hours.
2. Place thin potato slices into the frying pan and add salt. Fry until soft and crispy.
3. Using a Korean salad grater, turn beets and carrots into sticks. Chop the cabbage with a knife in a similar shape.
4. First lay out the vegetable part in layers, then the pickled onion half rings. Place potatoes on top.
5. Clear the center of the triangle, put mayonnaise there, sprinkle it with herbs.

According to professionals, from a taste standpoint there is not much difference whether to use pork or other meat for this dish. If you were looking for a dietary Chafan salad, a recipe with chicken may end your long search. In addition to replacing the meat component, fresh cucumber is added here, and the delicious dressing is prepared on the basis of sour cream, which is considered healthier than mayonnaise.

Ingredients:

• chicken breast;
• carrots – 2 pcs.;
• sausage cheese – 100 g;
• cucumber;
• beet;
• potatoes – 2 pcs.;
• bulb;
• sour cream – 100 g;
• green;
• salt;
• clove of garlic.

Cooking method:

1. Wash the breast and cut into strips. Add salt and add water. Simmer for half an hour.
2. Scatter the chicken with thin slices of potatoes on a baking sheet and bake until done at 170 degrees.
3. Grate the cucumber, beets, cheese and carrots into strips. Chop the onion into half rings.
4. Combine sour cream with salt, herbs, and grated garlic.
5. Combine all ingredients, fluff with a fork, and serve. Refill separately.

How to make Chafan salad with meat

The most nutritious dish will always be one that contains animal protein. This Chafan salad with beef is prepared no more complicated than the traditional version discussed above. The only thing that will take a lot of time is working with meat. The beef that is used for this Chafan is rather dry and therefore requires long marinating. Potatoes can be baked if desired.

Ingredients:

• carrots – 3 pcs.;
• potatoes – 2 pcs.;
• onions;
• beef – 270 g;
• ground pepper;
• salt;
• beets – 200 g;
• mayonnaise.

Cooking method:

1. Cut the beef into very (!) thin strips and pour into a heated frying pan. Add oil and spices. Fry at maximum power until clearly browned.
2. Remove the meat strips from the pan and place on a paper towel.
3. Prepare potato wedges in the same way.
4. Cut the beets and carrots into strips with a vegetable peeler, chop the onion into half rings.
5. Layout step by step: moving clockwise, make a pile of carrots, potatoes, beets, and repeat this order again. In the center - meat strips with onions. Serve mayonnaise separately.

Video: Chafan salad recipe step by step

It is generally accepted that the “Chafan” salad has Far Eastern roots: this is evidenced by the nature of cutting, serving, the method of frying meat and marinating vegetables, and finally, the name of the salad (“chafa”, “chifan” (Chinese) - “food”). Anyone who has an idea of ​​a Chinese diner, where even our man goes to “chifan,” understands what we’re talking about. And yet, the salad is not a Chinese exclusive, but a Russian remake based on Asian motives, like “Korean” snacks. Anyone can prepare chafan salad at home - a step-by-step recipe with photos, a classic beef salad or a dietary chicken salad - at your disposal!

Features of preparing Chafan salad

“Chafan” is a salad constructor; each guest “assembles” it on a plate from the ingredients they like. And also - a picturesque preparation for mixing with an “open concept”: different sauces, options for serving, assembly, design.

Ingredients and cutting

“Chafan” is attractive with its clear and memorable culinary logic. The meat salad (the main ingredient is pan-fried beef) is complemented by a bright palette of fresh, pickled and fried vegetables, appetizingly laid out on a large plate in a certain order.

What vegetables are good? The question is derivative. The main thing is slicing, and the best vegetables are those that can be cut into strips: carrots, beets, potatoes, peppers, cabbage, cucumber. The straws are shredded on a grater for Korean salads or cut into thin strips with a sharp knife. The meat is cut a la beef stroganoff, in the same cubes, “as a set” with vegetables. In the classic Chafan salad, beef is not replaced with chicken, turkey, pork and sausage, but you don’t have to cook the classic at all! Finely chopped greens are included in the salad.

Cooking chafan

"Chafan" is a type of salad that is partially cooked on the stove, but it is not a warm salad - it is eaten cold.

Potato for salad, fry until brittle and crispy in a small amount of oil, in the form of French fries, . If you want fewer calories, boil it (but maybe it’s easier to prepare another salad then?)

Other vegetables. Onions are laid out fresh or pickled - to taste: to enhance the sharpness or softness. To make chafan more like a healthy salad salad, it is better to use the remaining vegetables fresh: cut into strips, and that’s enough. But you can marinate selectively (carrots, for example) or everything - culinary freedom is limited only by good taste.

Meat Ideally fried in a wok. It's quick, more benefits, less calories. Using a regular frying pan, try to cook quickly so that the flavor of the meat gains intensity and depth. And for the sake of the crust, of course, a bright, delicious crust!

Assembly and feeding

Chafan salad is laid out in two ways:

1. Picturesquely arranged in layers on a large plate. The layers are repeated in any order, alternated, the principle of pairing is observed, and limited to single layers. The main thing is to organize it around the center, in which there is a bowl with meat (the sauces are then placed nearby) or one of the possible dressings. Each of those present takes for himself what and as much as he needs.

2. The salad is casually mixed on a common dish and dressed. It turns out beautifully if all the elements are cut thinly, and they are easy to “confuse” with each other. There is, however, a condition: the ingredients must be mixed directly in front of the guests; it is important that the salad looks fresh.

Sauces and marinades for “Chafan”

For Chafan, two types of dressings are used: oil-based and mayonnaise. Both store-bought and homemade mayonnaise is suitable. It’s even better to mix a clove of garlic and dill into the mayonnaise. Or add sour cream in a 1 to 1 ratio. Complex sauces like remoulade and gribiche are also welcome, and if you have a taste for them, be sure to prepare them.

You can season the salad with vegetable oil; it won’t be as high in calories. However, vegetable oil is more often used in marinades. The simplest marinade: refined sunflower oil and light balsamic vinegar in equal parts, a pinch of salt, sugar, white or lemon pepper, grated clove of garlic. Method of marinating: bring the oil and vinegar to a boil, dissolve the additives, cool and place the vegetables in the marinade for an hour and a half. Or quite simply: sprinkle the vegetable slices with vinegar and leave for a while.

Classic “Chafan” salad - recipe with photos step by step

Ingredients

• beef 250 g
• large potatoes 1 pc.
• carrots 1 pc.
• white onion 1 pc.
• beets 2 pcs.
• cabbage 100 g
• large cucumber 1 pc.
• bell pepper 1 pc.
• parsley, dill 0.5 bunch
• vegetable oil 2 tbsp.
• white wine or balsamic vinegar
• mayonnaise 3 tbsp. l.
• salt, pepper to taste

How to cook beef chafan

I peel potatoes, carrots and onions, wash them under running water, and dry them with a paper towel. I cut the potatoes into thin cubes.

I fry the potato bars in a small amount of oil until tender, and then be sure to dry them with paper towels to get rid of excess fat. If you decide to boil the potatoes, do not forget to dry them - after cooking, place them in a colander.

While the potatoes are cooking, I prepare the rest of the vegetables for the salad. I cut the onion into half rings. I sprinkle the onions with white wine vinegar and leave to marinate for a while.

I chop the cucumber diagonally into strips, and finely chop the cabbage (white or Chinese cabbage).

I peel the bell pepper from the seeds and chop it into small pieces.

I chop carrots and beets into long strips on a Korean carrot grater. It is better to take small beets; they are usually sweet and non-fibrous.

It is important to choose the right beef for the salad. Either a sirloin or a chop will work as it needs to be seared very quickly to keep it juicy. Cut only across the grain.

In a hot frying pan in a small amount of oil, quickly fry the beef on all sides until golden brown (3 minutes maximum). Place the finished meat on a thick paper napkin to remove excess oil.

Now all that remains is to assemble the salad. I decided to place meat (or maybe sauce) in the center of a large dish, with fresh vegetables and potatoes around it. Separately, I put chopped herbs and two dressings - vegetable oil and a mayonnaise mixture (mayonnaise, Greek yogurt and a clove of garlic).

Chafan salad with chicken, dietary recipe

Everyone loves the classic chafan salad recipe, but the calorie content is confusing, especially if it’s made with pork and beef. When looking for a dietary option, many people opt for chafan with chicken - the recipe is tender and low in calories, especially if you omit mayonnaise.

Ingredients and preparation

• chicken fillet 1 pc.
• 1 large carrot
• smoked suluguni cheese braid 100 g
• cucumber 1 pc.
• 1 small beet
• potatoes 2 pcs.
• 1 small onion
• garlic 1 clove
• half a bunch of greens
• salt, white pepper
• vegetable oil + 1 tsp. wine vinegar

The preparation is no different from that described above. I chop the chicken and potatoes into cubes, fry them in a frying pan or bake them in the oven at 180 degrees. I cut the vegetables into strips and use them raw. I grate the cheese, puree the garlic, add salt, and sprinkle with oil mixed with vinegar. Lightly fluff with a fork and serve. Bon appetit!

Today we have a recipe for a simple and delicious salad called Chafan. This dish combines a lot of fresh crispy vegetables, fried meat and aromatic herbs. There are a huge number of options for Chafan salad, but I’ll tell you to try preparing it this way. I assure you, your family and guests will definitely love it!

This vegetable salad uses meat. In the original it is beef, but you can use pork or chicken (in my version it is chicken breast). Beets, carrots and sweet peppers will definitely be raw, as will fresh herbs. If you wish, you can pickle the onion, as I did.

Potatoes for salad can be prepared in different ways (most often they are fried, but sometimes they are boiled), and we will make crispy strips - Potato Pie. In addition, you can add fresh cabbage, chopped into thin strips, cucumbers, tomatoes and even beans to the salad.

Prepared vegetables are served on a common platter in slides according to color. As a rule, fried meat is placed in the middle, but I prefer a bowl with mayonnaise (homemade is best). By the way, you can use not only this cold sauce as a dressing, but also sour cream or vegetable oil.

How to eat Chafan salad? Place a common dish on the table, and guests put on their plates the ingredients they like best, adding sauce. I prepared this salad outdoors and then we simply mixed all the ingredients on a common dish. On my own behalf, I would add some roasted walnuts to the composition for crunch and flavor, and you can use your imagination in your own way.

Ingredients:

(300 grams) (250 grams) (150 grams) (150 grams) (100 grams) (100 grams) (150 grams) (150 milliliters) (3 branches) (3 branches) (1 tablespoon) (0.5 teaspoon) (2 pinches) (1 pinch) (1 pinch)

Cooking the dish step by step with photos:

To prepare a delicious Chafan salad, we will need the following products: fillet of any meat (in my case it is chicken breast), beets, carrots, sweet peppers, potatoes, onions, refined vegetable (I use sunflower) oil, fresh parsley and dill, mayonnaise ( preferably homemade), apple cider vinegar, salt, sugar, ground black pepper and dried garlic. I give the weight of all vegetables in already peeled form. I will write all possible options for replacing ingredients below.

In fact, the salad is prepared very simply and quite quickly. First of all, let's pickle the onion - you can use either regular onion or red one (it is sweeter and does not need to be pickled). To do this, peel the onion and cut into thin half rings. Pour apple cider vinegar (you can use any vinegar or lemon juice) into a bowl, add a pinch of salt and half a teaspoon of sugar. Mix everything until the crystals dissolve, add the onion and mix everything. Place in the refrigerator for now to marinate the onions.

In the meantime, let's get to the meat. Dry the chicken (or any other fillet) thoroughly with paper towels or napkins, then cut the flesh into thin long strips.

Pour refined vegetable oil into the frying pan (50 milliliters of the total amount is enough), heat it thoroughly. Place pieces of meat in very hot oil and fry them over high heat, stirring constantly. At the end, add salt, pepper and, if desired, flavor with dried garlic. It is important to quickly fry the meat so that it browns, while remaining soft and juicy.

Then we move on to the next ingredient - potatoes. We clean and chop the root vegetables. I decided to make all the vegetables in the form of thin strips, so I used a Korean grater for this purpose. We rub the peeled potatoes into thin, thin strips - this is a preparation for Pai potatoes. If you don’t have such a grater, just cut it into thin cubes with a knife.

Now you need to thoroughly rinse the potato straws to remove the starch, otherwise you won’t get a crispy snack. Rinse in cold water 2-3 times until it becomes transparent. Then you need to remove excess moisture, for which we place the straws in a colander or sieve. Now the potatoes will not darken. At the end of preparation, lay out paper towels in several layers and distribute potato straws on top in an even layer. The less moisture there is in the potatoes, the faster and better the Potato Pie will cook.

Take a saucepan or any other dish, not wide and deep enough. Pour the remaining refined vegetable oil into it and heat it over medium heat until a slight smoke appears. You can check the readiness of the oil this way: just throw a couple of potato straws into it. If the oil begins to sizzle and bubble immediately, it means you can cook in it. You need to add potatoes in portions, otherwise they will not be able to cook properly. Throw some of the potatoes into boiling oil and fry over medium heat for 3 minutes. At first, the potatoes will become very soft, it will literally seem like they are crumbling into porridge. At the same time, the oil boils and bubbles very actively. But this is one of the stages of preparing potato pie. Then you will see how the boiling begins to subside (even though we did not reduce the heat), and the potato straws become dense and elastic. And finally, the potatoes will begin to acquire an appetizing blush. Attention, the most crucial moment! Just when the straw starts to brown, it will be ready in a matter of seconds, so don’t leave the stove.

Using a slotted spoon, remove the finished portion of potato pie and place it on a paper towel to remove excess oil. In fact, out of the 150 milliliters of oil indicated in the recipe, a maximum of a third, or even a quarter, ends up in the dish.

Chafan salad, the recipe for which came to Russia from warm countries, has become popular not only in cafes, but also in home cooking. It's not that difficult to prepare. Preparing the salad takes about 40 minutes, and you can make it either traditionally or according to your own recipe. It’s not a shame to put such a salad on the holiday table.

Classic salad option

Cooking does not require specific preparation of products or the use of rarely found ingredients. Beginners often make serious mistakes in the process of cooking chafan, as a result, it turns out tasteless. It is recommended to study the preparation of the chafan salad recipe step by step.

To prepare the salad you will need:

In the classic version of how to cook chafan, the ingredients are laid out in a heap on a round dish. First, you need to peel the beets and grate them on a medium-sized grater. Then put in a bowl and add 1 spoon of vinegar, stir.

Wash the carrots thoroughly, peel and grate. Then the mass is seasoned with vinegar and mixed.

It is enough to heat the frying pan well and add one spoon of oil. Cut the beef into thin strips and fry. You need to fry until fully cooked.

Cut the onion into half rings. Use your hands to squeeze the juices into the fried meat. After this, add a drop of vinegar to the onion mixture. Mix everything well and add a little salt.

It is better to take medium-sized white cabbage. Maybe the smallest one, but firm. It needs to be finely chopped. After this, add some salt and lightly knead it with your hands., but so that the vegetable does not give juice.

Peel the potatoes and grate them into thin long strips. Fry in a frying pan in a large amount of vegetable oil. You can use a deep fryer. Remove the potatoes and place them on a paper towel so that the excess oil is absorbed into the towel. Remove the cooled potatoes to a dish.

When all the ingredients are prepared, you need to take a round and shallow dish and place the fried meat in the middle. Place the onion on top of the meat, after squeezing the juice from it.

Place heaps of beets, carrots, cabbage and potatoes in the salad around the meat. Salata chafan is ready to eat. It can be served as a separate dish for dinner or as a light snack for lunch.

You can take other meat, for example, pork or chicken breast. In the classic recipe, these types of meat are not used, since pork is too fatty and chicken is quite dry.

Chafan with chicken and fried potatoes

You can move away from the traditional recipe and cook it a little differently, but with the same ingredients. The difference is the addition of a spicy note to the main sound of the dish. To do this you need to take:

Grate all vegetables on a fine grater. Before you start assembling the salad, you need to boil the beets until half cooked. It is enough to boil for half an hour and remove from heat. This is done until the beets become soft. After that, grate it and put it in a sieve. When the excess juice has drained, put it in a deep salad bowl, pepper and add a little mayonnaise.

Carrots need to be grated and mixed with seasoning. After an hour, the finished Korean carrots are added to the beets and mixed.

Finely chop the cabbage with a knife, add a little salt and lightly mash. Then add to the salad bowl. Cut the meat into strips and fry in a frying pan with a little oil. For taste, you can add a little black pepper and saffron.

Wash the potatoes and remove the skins. As with all vegetables, grate them. Rinse with running water and dry. After this, fry in a large amount of vegetable oil.

When all the ingredients are ready, you need to heat 30 grams of vegetable oil and add chafan to the salad. Mix everything well and let it brew for one hour.

Special cases

If you can’t get ready-made carrot dressing in advance, prepare it yourself. Add a little black pepper and a little more red pepper to the carrots. After this, add 1 tablespoon of soy sauce per 100 grams of product and ½ teaspoon of vinegar. Mix everything well and place in a cool place.

You don’t have to mix the vegetables, but lay out the salad in heaps with fried potatoes, meat and fresh vegetables, as recommended in the classic recipe. In this case, it is prepared without adding heated vegetable oil to the chafan. The product must be placed with all the sauces next to the salad., and guests will choose what to try the dish with.

Attention, TODAY only!

Today we are preparing the classic Chafan salad. All ingredients are laid out on a large dish, in the center of which there is a sauce of sour cream, mayonnaise, garlic and dill. Then, just before eating, all the ingredients are mixed. Also, everyone can choose some specific salad components, add sauce and mix the salad on their plate.

Thus, Chafan salad has a lot of variations, so all guests will surely be satisfied. Fried potatoes can be replaced with chips or french fries. To save time, chicken breast and beets can be baked together.

Ingredients:

• 70 g Korean carrots
• 70 g white cabbage
• 1 beet
• 1 chicken fillet
• 2 potatoes
• 1 red onion
• 50 ml vinegar
• 1 tbsp. l. Sahara
• a few buds of cloves and allspice
• 100 ml vegetable oil
• 2 tsp. soy sauce
• 1 tsp. mustard beans
• a pinch of ground black pepper and chicken seasoning

For the sauce:

• 2 tbsp. l. sour cream
• 2 tbsp. l. mayonnaise
• 4 cloves garlic
• 3 sprigs of fresh dill

How to prepare Chafan salad:

First, bake the chicken fillet and beets in the oven. Wash the meat, dry it with paper towels, and remove any films. Place the chicken fillet in a deep bowl and rub with salt and spices on all sides. Do not oversalt as soy sauce is also salty.

Then add mustard beans, soy sauce and 2 cloves of garlic passed through a press.

Rub the chicken with the resulting mixture and leave to marinate for 40 minutes, covering the dish with cling film.

We will bake the chicken until cooked at 180 degrees for 30-35 minutes.

Wash the beets thoroughly. We won't cut off the tails. Wrap the root vegetable tightly in several layers of food foil. Pour a glass of water onto a small baking sheet. Place the beets in the mold and put them in the oven.

We will bake it until done, about 50 minutes. The larger the vegetable, the longer it will take to cook.

As you can see, the Chafan salad will take some time to prepare. Therefore, while the ingredients are baking, let’s prepare the remaining components of the dish.

Peel the red onion and cut into thin half rings. Let's pour it into a bowl. Add 1 tablespoon of sugar. For aroma, add a few cloves and black allspice. Add 50 ml of vinegar and water. Let the onions marinate for 15 minutes, longer if possible.

Let's wash and peel the potatoes. Cut into thin strips. Fry the potatoes in sunflower oil until tender. At the end of cooking, add salt.

Let's prepare the salad sauce. In a blender bowl, mix sour cream, mayonnaise, 2 cloves of garlic and fresh dill. You can add a little salt to taste. Grind everything into a homogeneous mixture and transfer to a small bowl.